Palace Cafe Catfish Pecan With Meuniere Sauce

Name: Palace Cafe Catfish Pecan With Meuniere Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Catfish Pecan; 36 ounces catfish fillets; 3 cups pecans, roasted; 1 cup dried breadcrumbs; 1 cup all-purpose flour; 1 teaspoon salt; 1/2 teaspoon pepper; 3 eggs; 1/2 cup milk; seafood seasoning or creole seasoning, to taste; olive oil; Meuniere Sauce; 3 cups fish stock or 3 cups clam juice; 1/2 lemon, juice of; 1 teaspoon Worcestershire sauce; 1 dash Tabasco sauce (or other Louisiana hot sauce); 1 tablespoon heavy cream or 1 tablespoon whipping cream; 1/2 cup unsalted butter; pecans, roasted

Servings: persons

Catfish Pecan
36 ounces catfish fillets
3 cups pecans, roasted
1 cup dried breadcrumbs
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
3 eggs
1/2 cup milk
seafood seasoning or creole seasoning, to taste
olive oil
Meuniere Sauce
3 cups fish stock or 3 cups clam juice
1/2 lemon, juice of
1 teaspoon Worcestershire sauce
1 dash Tabasco sauce (or other Louisiana hot sauce)
1 tablespoon heavy cream or 1 tablespoon whipping cream
1/2 cup unsalted butter
pecans, roasted

1
To make the catfish: Preheat the oven to 450F and coat a frying pan lightly with olive oil.
2
Trim all fat from fillets.
3
Grind the roasted pecans and breadcrumbs in the container of a food processor or blender until fine.
4
Pour into a pie pan.
5
Add salt and pepper to flour; place into another pie pan.
6
Beat the eggs and milk together.
7
Season the fish with seafood seasoning, dredge in flour, dip in egg mixture and coat with pecan/bread crumb mixture.
8
Place into prepared pan and cook over medium heat until golden; place in oven for five minutes to finish.
9
To make the sauce: Cook fish stock, lemon juice, Worcestershire sauce and pepper sauce in a medium saucepan; add cream and cook to reduce for about two minutes.
10
Remove from heat and whisk in butter.
11
Serve over the cooked fish and garnish with roasted whole pecans.

1121

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Catfish Pecan, 36 ounces catfish fillets, 3 cups pecans, roasted, 1 cup dried breadcrumbs, and more.

Yes, Palace Cafe Catfish Pecan With Meuniere Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!